Soy-Free High Protein Granola
Fuel your day with this nutrient-packed Soy-Free High Protein Granola, a crunchy and wholesome breakfast or snack option designed for clean eating enthusiasts. This homemade granola combines rolled oats, raw almonds, pumpkin seeds, sunflower seeds, chia seeds, and shredded coconut to create a protein-rich, soy-free base that's naturally gluten-free (if using certified oats). Enhanced with warming cinnamon, a touch of vanilla, and sweetened with honey or maple syrup, it achieves the perfect balance of flavor while staying refined sugar-free. Baked to golden perfection and finished with dried cranberries or raisins for a burst of natural sweetness, this granola is easy to make in just 30 minutes and is a versatile addition to your pantry. Whether sprinkled over yogurt, paired with your favorite non-dairy milk, or enjoyed straight out of the jar, this recipe is ideal for meal prep or on-the-go energy. Perfect for health-conscious individuals, this high-protein granola is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Raw almonds
- 0.5 cup Raw pumpkin seeds
- 0.5 cup Raw sunflower seeds
- 0.25 cup Chia seeds
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Coconut oil
- 0.5 cup Honey or maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries or raisins
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, almonds, pumpkin seeds, sunflower seeds, chia seeds, shredded coconut, cinnamon, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in honey (or maple syrup) and vanilla extract until well blended.
Pour the liquid mixture over the dry ingredients and stir well until all the dry ingredients are thoroughly coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the granola is golden brown and fragrant. Keep a close watch to prevent it from burning.
Once baked, remove from the oven and allow the granola to cool completely on the baking sheet. It will become crunchier as it cools.
Once cool, stir in the dried cranberries or raisins.
Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.8 g | 319% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 28.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 416.0 g | 151% | |
| Dietary Fiber | 81.5 g | 291% | |
| Total Sugars | 170.8 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 912 mg | 70% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 3576 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
